Baskin-Robbins Launches New Non-Dairy Flavors; Free Samples Available This Sunday At Participating Locations Throughout The U.S.

As the plant-based food industry continues to soar, another well-known brand has expanded its menu to meet the growing consumer demand.

Not wanting to be left out in the cold, Baskin-Robbins, the world’s largest chain of ice cream specialty shops, is the latest company to dip into the plant-based dessert category with the nationwide launch of two new mouth-watering non-dairy flavors; Non-Dairy Chocolate Chip Cookie Dough and Non-Dairy Chocolate Extreme.

“We are excited to expand our ice cream portfolio into the vegan space and offer our guests increased options,” Carol Austin, Vice President of Marketing for Baskin-Robbins said in a statement.

The company, which was formerly known for its 31 flavors, has reportedly been working on creating their non-dairy flavors for more than two years.

Both are made with a base blend of coconut oil and almond butter and the result is a dessert that is as rich and decadent as its predecessor.

The non-dairy options also contain no artificial dyes and are free from preservatives, artificial flavors, high fructose corn syrup, and are also Kosher.

Baskin-Robbins is a part of the Dunkin’ Brands Group which recently launched the Beyond Breakfast Sausage Sandwich at select Dunkin’ locations in New York City; with a nationwide roll-out to follow later this year.

Baskin-Robbins is hosting a sampling day with 1-ounce scoops of both Non-Dairy flavors on Sunday, August 4th from 3:00pm to 7:00pm while supplies last in participating locations throughout the United States.

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